Brussels Sprouts with Marjoram and Pine Nuts

Adapted from Bon Appétit

3 Tbsp butter

1/2 cup pine nuts

1½ lbs Brussel sprouts, halved

1 cup chicken broth

2 shallots, minced

1 Tbsp fresh marjoram, chopped

1/3 cup whipping cream

Salt and pepper to taste

Melt 1 tablespoon of butter in a large skillet over medium heat. Add pine nuts and stir until golden and transfer to a small bowl. In same skillet, heat 1 tablespoon of butter over medium heat. Add sprouts; stir for 1 minute. Add broth; cover and simmer until sprouts are just tender (about 7 minutes). Uncover and simmer until broth evaporates. Using a wooden spoon push sprouts to the side of the skillet and melt 1 tablespoon of butter in the center. Add shallots and sauté until tender (about 2 minutes). Stir in marjoram and cream. Simmer until sprouts are well coated (about 4 minutes) Season with salt and pepper.